Method

Place milk into a bowl and whisk in flour and salt until smooth. Add eggs, brown sugar, vanilla powder, cinnamon and lemon myrtle and whisk until combined.Place sourdough pieces in batter allowing batter to absorb evenly into bread.

Heat char grill and flat grill until hot. Reduce char grill to a moderate temperature and flat grill to low. Lightly oil cut fruit pieces and place on char grill until well marked and caramelized then turn over and repeat on other side. Lightly oil flat grill and place batter soaked bread on cooking until sealed and starting to colour. Spoon remaining batter over bread and cook until golden. Flip carefully over and cook until golden and crisp.

To serve place French toast centrally on a plate. Divide grilled fruit evenly over top. Cut finger limes open and divide pearls over fruit. Lightly dust with icing sugar, dollop natural yoghurt beside toast and garnish with flowers, mint and lemon myrtle tips.